I finally perfected one of my favorite soups with lots of flavor and a simple trick for a super smooth creamy cheesy base! It's really easy to make and perfect for Fall and Winter dinner menus! Serves 4-6 people.
4 tablespoons butter
1 small to medium onion, roughly chopped
3 teaspoons minced jar garlic or 3 fresh garlic cloves
1/3 cup flour
1 teaspoon mustard
1/2 teaspoon white or black pepper
1 box chicken broth (32 oz, 4 cups)*
4 cups chopped broccoli, tiny florets
1-2 large carrots, grated, diced, or sliced
2 Cups - Milk/Cream Options:
1 cup milk + 1 cup heavy cream
OR 2 cups half and half
OR 2 cups heavy cream (extra rich/naughty ;))
6 oz grated cheese (cheddar or colby/monterey jack blend)
1/2 cup freshly grated Parmesan cheese (1.5 oz, optional)
salt to taste at end
Optional Garnish: bacon bits, extra cheese, croutons
Melt butter in a large soup pot. Add onion and garlic, stirring over low heat until tender. Whisk flour, pepper, and mustard and cook for 1-2 minutes. Slowly add chicken broth while whisking. Next Step (with caveat*): Puree until smooth with an immersion blender OR use a regular blender to puree the onion/butter/garlic mixture with some of the chicken broth (if using a regular blender blend use room temp broth so you don’t accidentally burn yourself!) This is key to ensuring a super smooth soup texture in the end!
Bring mixture to a simmer. Add broccoli and carrots and continue simmering, covered until broccoli is soft and cooked through, 10-15 minutes. Optionial, you can then mash some of the cooked broccoli if you want with a potato or ground beef masher. Turn heat to low and add dairy/cream mixture, and cheese, stirring until melted and smooth and thoroughly heated. Add salt to taste.
Serve with bacon bits, extra cheese, or croutons!
*If you want the base to be on the thicker side, stick with the two cups of cream, or you can add a tablespoon or two of cornstarch dissolved in cold water at the end.
